Nutrition balance score
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Ingredients
6 servings
SALAD
1 x 15 ozcan chickpeas
drained & rinsed
1 x 15 ozcan sweet corn
drained
1 cupgrape tomatoes
halved
1 ½ cupcucumber
diced
0.5red onion
med, sliced thin
2 tablespoonfresh basil
chopped
½ teaspoonkosher salt
½ teaspoonfresh cracked black pepper
DRESSING
Instructions
Step 1
Combine chickpeas, corn, tomatoes, cucumber, red onion, avacodo and basil in a large bowl.
Step 2
Add olive oil, garlic, red wine vinegar, cumin, honey, lemon juice and zest to a small sauce pan. Heat on low and whisk until combined.
Step 3
Pour over chickpea mixture with salt and pepper and stir until mixed throughout.
Step 4
Place covered in refrigerator for at least 2 hours to marinate, overnight is best.
Step 5
Top with feta cheese at serving.
